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Mushroom Beef Burgers with Homemade Quick Dill Pickles

A healthy twist on a summer favorite! Try these umami-packed mushroom beef burgers at your next barbecue. You’ll love the rich flavor combined with zesty quick homemade pickles.

Servings 4
Author Emily Weeks, RDN, LD


For the pickles:

  • 1 English cucumber, sliced thin
  • 1/2 cup white vinegar
  • 1 tsp salt
  • 2 Tbsp fresh dill, chopped

For the burgers:

  • 8 oz baby Portobello mushrooms, sliced
  • 4 oz white mushrooms, sliced
  • 5 Tbsp butter
  • 1 lb lean Sprouts Brand ground beef
  • 1/2 tsp Worcestershire sauce
  • 1 egg
  • 1/2 cup finely minced onion
  • 1/3 cup plain breadcrumbs
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • Whole wheat buns, lettuce, tomato, cheese for serving


  1. Add all of the ingredients for the pickles into a medium mason jar or other glass container. Shake well. Place in fridge for an hour before eating. Keeps for up to a week!

  2. Combine the baby Portobello and white mushrooms in a food processor. Pulse a couple times until the mushrooms are in diced size pieces.

  3. Heat a large skillet over medium heat. Add the butter and pulsed mushrooms and cook until the mushrooms shrink. Drain the liquid and set the mushrooms aside and let cool.

  4. In a large bowl, combine the mushrooms, beef, Worcestershire sauce, egg, onion, breadcrumbs, salt and pepper. Form into 4-6 patties (to the size you’d like).

  5. Heat a grill pan over medium heat and cook the burgers for 3-4 minutes on each side until cooked through to your liking.